BBQ Surprises

at 11:55AM, 1:55PM, and 3:55PM

While it’s true that hamburgers and hotdogs are a traditional staple of outdoor barbecuing, it’s time to impress your friends with some new and improved recipes. Have you ever thought of making personal pizzas on your grill? Executive chef, Robert Irvine, of Caesar’s in Atlantic City, visited Suzanne to show her a few very simple recipes for gourmet pizzas you can whip up at your next event!

PIZZA DOUGH RECIPE
(Makes 2 large pizzas or 4 thin pizzas)

• 2 packages yeast (or ½ oz. or 4-½ tsp. or yeast)
• 2 tsp sugar
• 4 cups of flour or more
• 1 tsp salt
• ¼ cup olive oil
• 1-½ cups of warm water

METHOD:

• Put yeast and sugar in a cup. Add ½ cup of water. The water should be between 100 and 110 degrees. Mix well. Wait about 5 minutes for the yeast and sugar to activate.

• In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.

• Knead the dough for 8-10 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour. One method to knead is to lean on the dough with the palm of your hand. Press the dough to the mixing surface. Fold the dough and repeat.

• Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth.

• Let the dough rise for about and hour. Punch down the dough and wait about 45 minutes. Your dough is now ready.

• Cut the dough in half, then dust a rolling pin with flour and roll out on a flouted pastry board until the dough is the desired shape. Keep using flour as needed so the dough won’t stick. Dust a cookie sheet with corn meal. (Oil will work ok, but the dough will be greasy) Use a spatula and slide the dough onto the cookie sheet.

Smoked Salmon and Caper Pizza

• 2-3 pizza bases or unleavened bread (If you prefer to make your own pizza dough, see above recipe)
• 6 oz. smoked salmon
• 2 oz. cream cheese
• 1 oz. chopped capers
• 2 oz. chopped chives
• 2 oz. shaved Parmesan cheese
• 1 Bermuda onion, finely diced
• Truffle oil, to taste

METHOD:

• Mix sour cream, cream cheese, capers and chives together. Set aside.

• Warm pizza base, or unleavened bread, on grill for approximately 2-3 minutes, and remove.

• Smear sour cream and cream cheese mixture evenly over pizza base, then place generous amounts of smoked salmon over top.

• Sprinkle diced onion, chives and shaved Parmesan cheese over salmon and drizzle with truffle oil just before serving.

Andouille Chicken Sausage Pizza with Caramel Onion and Mango Salsa

• 2-3 large pizza bases or unleavened bread (If you prefer to make your own pizza dough, see above recipe)
• 4-6 smoked andouille chicken sausages or any sausage you like
• 3 each sliced Bermuda onion
• 1 ripe mango, diced
• 3 oz. Barbeque sauce
• 2 oz. Chopped chives
• 1 oz. Tomato sauce

Shaved Parmesan cheese

• 2 tbsp chopped cilantro
• 2 tbsp olive oil
• ¼ cup each red and greed diced pepper
• ¼ cup lemon juice
• 3 oz. Canola oil

METHOD:

• Cook sausages on barbeque until golden brown and juices run clear. Let cool and slice. Set aside. This can be done in advance in and oven or a skillet.

• In mixing bowl, combine diced mango, chopped cilantro, red and green peppers, lemon juice and olive oil. Season with salt and pepper. Set aside and refrigerate. (If you like, you can add some spice/heat by adding Tabasco sauce to your taste)

• Mix barbeque sauce and tomato sauce together. Add salt and pepper it needed and set aside.

• Sauté sliced onion with canola oil until onions become dark and caramelized.

• To assemble the pizza, simpl